Mustangs Utah Red Trout Recipes

TROUT WITH GARLIC LEMON BUTTER HERB SAUCE

Steps:

• Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
• In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
• Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
• Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
• After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
• Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
• Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

GRILLED RED TROUT WITH RANCHERO SAUCE

Steps:

• Salt and pepper the meat side of the fish, spray with nonstick cooking spray if desired. Place skin side down on a hot grill. Cook about 30 seconds and flip over. The skin should separate from the meat. Cook 1 to 2 minutes, and turn over, to finish cooking the other side of the fillet. When cooked through, around 1 minute more, depending on the temperature of your grill, remove from heat. Serve hot with ranchero sauce.
• Saute onion, red pepper and poblano chile until soft and translucent. Add the tomatoes, bring to a boil. Add seasonings. Simmer for 15 to 20 minutes. Serve hot.

MUSTANG'S UTAH RED TROUT RECIPE

Steps:

• 1. Start by heating a large saute pan over medium-high heat and add the olive oil. Season the trout with salt and pepper and when the oil is hot, add the filets skin side down and cook for four minutes. 2. Flip the filets over and cook for another three to four minutes and then remove them from the pan to a plate and keep warm. Add two tablespoons of butter to the pan and saute the shallots. 3. Add the lemon juice and bring to a boil. Reduce the sauce until it is thick enough to coat a spoon.Reduce the heat to low and add the rest of the butter gradually in small pieces, whisking after each addition. Taste and adjust the seasoning with salt and pepper. 4. Plate the trout and spoon the sauce over the trout and garnish the plate with capers, diced tomatoes, chives and toasted pine nuts. Serve with potatoes or rice and your favorite vegetable. Bill Hufferd's Mustang Restaurant is at 890 Main Street, Park City, Utah.